#1782 - Wet Bottom Shoe Fly Pie

(by cousin Cathy [Minier] Ulrich)

2 unbaked 10" pie crust doughs
2 1/2 cups flour
1 1/2 cups Domino's dark brown sugar (packed)
4 TBSP Crisco shortening
3 beaten eggs
1/2 cup Brer Rabbit green label baking molasses
1/2 cup Brer Rabbit mild orange label moasses
1 cup King syrup molasses
1 1/2 cups hot water
2 tsp. baking soda
1/2 cup boiling water

Spray two 10" pie plates with Pam--insert one pie dough in each plate, flute the edges of each dough, and spray the insides of the doughs with Pam--set aside. In a bowl add flour, brown sugar and Crisco--mix until it makes crumbs (use a pastry blender if necessary). Remove 2 cups of the crumb mixture--set aside. To the remaining crumb mixture add beaten eggs, both types of Brer Rabbit molasses, King syrup molasses, and 1 1/2 cups hot water--stir until mixed. Dissolve the baking soda in 1/2 cup boiling water--stir. Add baking soda mixture to molasses mixture--stir. Pour half of the batter into each of the pie doughs. Sprinkle 1 cup of reserved crumbs on top of each pie evenly. Bake at 400 degrees for 15 minutes--without opening oven door reduce heat to 375 degrees and bake 25 to 30 minutes longer. Allow pies to set up for 24 hours before cutting!